Coconut Shrimp With Pineapple Habanero Salsa Camarones al Coco

Ingredients

• Pineapple-Habanero Salsa
• 1/2 (800g / 1 3/4 pounds) fresh pineapple, peeled, cored and cut into 1” pieces (about 1 pound. peeled and cut)
• 1/4 (40g / 1 1/2 ounces) small onion
• 1 chile habanero, stemmed and seeded
• 1 large garlic clove, peeled and lightly crushed
• 1 teaspoon teaspoon finely grated orange zest
• 2 tablespoons to 4 tablespoons freshly squeezed orange juice
• Kosher salt, to taste
• Coconut Shrimp
• 453 grams (1 pound) large shrimp, peeled and deveined
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon freshly ground allspice
• 2 large eggs, beaten with 1 tablespoon water
• 3 cups shredded dried coconut, preferably sweetened, divided
• 1 cup (125g / 4 1/2 ounces) all-purpose flour
• 4 cups virgin coconut oil or vegetable oil, for frying

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